1 c Coconut 1/3 c Oil
1 pk Pillsbury Plus White Cake 1/4 c Rum*
-Mix 4 Egg whites
1/2 c Water 1/2 c Pineapple juice
1/2 c Pineapple juice 1/2 c Sugar
FROSTING
1 Can Pillsbury Ready To 1 tb Rum OR
-Spread Vanilla Frosting 1/2 ts Rum extract
-Supreme 1/2 c Reserved toasted coconut
*To substitute for rum, use 1/4 cup water and 1 tsp rum extract
Heat oven to 350 degrees. Toast 1 cup coconut for 5 to 7 minutes.
Reserve 1/2 cup for frosting. Grease and flour 13×9-inch pan. In
large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, 1/4
cup rum and egg whites at low speed until moistened; beat 2 minutes
at high speed. Stir in 1/2 cup coconut. Pour into prepared pan.
Bake at 350 for 25 to 35 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes. In small saucepan, heat 1/2 cup
pineapple juice and sugar to boiling. Using fork, prick cake at 1/2″
intervals. Pour hot pineapple mixture over cake. Cool completely. In
small bowl, blend frosting and 1 tablespoon rum. Frost cake,
sprinkle with 1/2 cup reserved coconut. Serve chilled.
posted by Tiffany Hall-Graham
Yields
12 servings